6″ Boning Knife, Curved, Semi-stiff Blade, Red Fibrox Handle

Description

The Fibrox handle is ergonomic with nonslip safety grip. A boning knife is a type of kitchen knife with a sharp point and narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish. It features a very narrow blade. A semi-stiff blade is good for slicing and carving as well as trimming and boning, is more rigid than a flexible blade and better suited to heavier cutting tasks like working with beef, pork, and most game. These HACCP knives are color coded for the following HACCP recognized uses:

• Red Knife = Meat.
• Blue Knife = Fish.
• Green Knife = Produce.
• White Knife = Dairy/Cheese.
• Yellow Knife = Poultry.

The handle and serving knife are both National Sanitation Foundation (NSF) approved.